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Roasted Heirloom Tomato Butter with Thyme

Melt this concentrated compound butter over grilled steaks, toss it with flame-kissed veggies or freeze some for a burst of summer flavor in the winter months. Use very ripe, very red tomatoes for best color and flavor. Check out our raw version of this recipe, Heirloom Tomato Butter with Tarragon.

Preheat the oven to 375°F. Line a small baking sheet with parchment paper and place tomatoes cut-side down onto the paper. Roast until skins are wrinkled and blistered, and tomatoes are very soft, 30 to 35 minutes depending on size. Cool tomatoes.

Place tomatoes and any juices in a food processor and process until very smooth and no seeds or large pieces of skin are visible, 2 to 3 minutes; stop and scrape down the sides of the bowl frequently. Add butter, salt and pepper; process until blended, 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl. Stir in thyme. Scrape into a small bowl and cover. Or, make a log of butter by spooning it onto a sheet of waxed paper, folding the paper over the butter and rolling it gently until you have a sausage shape; twist the ends to seal. Refrigerate at least 2 hours and up to 4 days. You can also cover the wrapped log in foil and freeze up to 3 months; thaw in the refrigerator before using.

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.